Crickets Cocktail Recipe, The Dromedary | Wine Enthusiast Magazine
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Crickets | The Dromedary

Courtesy Michael Lombardozzi, proprietor, Dromedary Bar, Brooklyn, NY

Critter Bitters, made with toasted crickets, was released earlier this year following a successful crowdsourcing campaign. The product was created to introduce people to the idea of crickets as an alternative protein source. Here, the producers say, crickets add a sweet, nutty note to drinks. Used in the signature cocktail at “urban tiki bar” Dromedary, adventurous visitors can also pair the insect-laced cocktail with snacks like deviled eggs topped with crunchy, salty roasted crickets.


2 ounces Myers Original Dark Rum
½ ounce Barbadillo Pedro Ximenez Sherry
½ ounce lime juice
1 ounce orgeat (almond syrup)
2 dashes Critter Bitters
3 pineapple leaves, for garnish


In a cocktail shaker filled with ice, combine first four ingredients. Shake well, and strain into a hurricane glass over crushed ice. Top with two dashes of Critter Bitters. Garnish with pineapple leaves and a plastic camel, if desired.